honestly, i'm watching this in a world where i wash lemons with soap for 20 seconds if the rind is going to be in the food and clean the box of salt with rubbing alcohol before putting it in the cabinet
@@cindella204 That reminds me of when I got poison ivy and started cleaning the doorknobs, etc. with alcohol to get rid of the irritant that kept re-irritating me.
The sound effects in this episode have never made laugh harder: Sohla turning around, the spice grinder part, the poking the fish sounds, the old lady looking shocked at her computer, omg I’m dead
This made me giggle. Thats the best way to describe it. Like if all them Jersey folk spoke a wacky broken English or something… wait a minute. Im on to something.
Brad just slapping counters, throwing spices, and kicking the air like he can't control his limbs 'cause he's so proud of himself is a delight in of itself.
BA: is one of the world’s leading food magazines and has high tech equipment, amazing chefs and a huge budget for their youtube contents Also BA: has a bad toaster
The question is: has Brad ever watched an It's Alive episode or does he think that they take the best take of his introductions and not a compilation of every single introduction he says?
My guess is there's way more that we don't see that doesn't make it in, and he never knows what will or won't make it in. That's why he says "you know, we have the option to edit this out right? We're not live" every so often
I actually made this recently, and it was HUGE hit with the family, everyone was so impressive and legit it was sooo easy. LIKE EASY! Never again am I paying 15$ for a lox and cream cheese bagel!
I love how Brad says Turmeric like 10 times then goes "rotisserary... whatever" like he's still trying to win a previous argument over the pronunciation of rotisserie.
@@Shinkajo It's slang. It means laughing hard at something. It's actually an old slang term that's caught on recently. It's short for 'sent me into a tizzy', which is old slang for being 'excited, thrilled, exhilarated, aroused'.
GreenWhimsy we can’t keep comparing them, Hunzi is never gonna be Vinny but they don’t have to be. We’ll mess up their marriage if we keep comparing them
It's beyond me how anyone could dislike this. Brad's attitude, the editing, the other members of the test kitchen....It's just perfect to brighten my day ♥
She's talented, brilliant, incredible, amazing, show-stopping, spectacular, never the same, totally unique, completely not ever been done before, unafraid to reference or not reference,
When I first started watching this channel and specifically brads episodes I noticed the, DELANYYY. Every now and then and I laughed and it mad me fall in love with the editing. All the little animations are soo good
@@garylauderdale5113 this is the reason why i laugh like maniac during the night, because of the edits, the episode with Jimmy DiResta when he asked for captions to understand what he's mumbling got me hard
I made this last week, with just sugar, salt, pepper, tumeric and dried dill, plus a few drops of liquid smoke. I just wanted to see how it would turn out. I did everything else by Brad's instruction - weighed it down, put it in the fridge for 4 days, etc. It turned out AMAZING. I saw another video where the guy cured it for just 24 hours, and then dried it in the fridge, uncovered, for another 24 hours. And the texture seemed more firm. So I may try that drying step next time and see what happens. But this is a solid recipe that everyone needs to try!! It's awesome! Edit: Just realized that after Brad started slicing, he said an option would be to leave it out in the fridge for another 24 hours before cold-smoking it. Genius. I would recommend that for the firmer texture.
As a nut job with adhd, if we’re focused some of us can do ok in professional settings. But once we’re comfortable around you, get ready for some goofy stuff
I’m strangely obsessed with this show, and slightly in awe of the fact that Brad makes things I initially think “oh no way” about and by the end of the video I’m like “oh man, that looks so good”
This is a nordic dish, and fun fact, Gravlax literally means "grave-salmon" in Swedish. It is also called Gravad lax, which means "buried salmon". Apparently, the curing process used to be done by literally burying salmon in the ground together with salt and spices.
